旺記冰室 (惠芳閣)

营业中

休息中

It’s a morning that no HKer will forget. Having anticipated so many social unrests in HK, most restaurants are closed and there are some restaurants which we want to avoid at all cost.Mon Kee is not one of them. I visited it with my family and we ordered a great variety of food there. The portion was a bit less but the price and flavour were good enough for us to come for another visit.Their signature prawn and cha siu in scrambled eggs rice, with the special sweet soy sauce. Fluffy and soft sc

汪記真係好好食啊我叫左一個午餐肉蕃茄通粉嘩佢啲正方體午餐肉煎得脆脆的，而濃濃的蕃茄汁完全滲入正方體每咬一吃肉汁同番茄汁水乳交融，在我的口中爆發出來入口即化的感覺猶如一個個氣泡一觸即破真是好吃得旺旺叫而且他的炒蛋還比我的皮膚滑在我放在口裏的瞬間，它已經滑進我的喉嚨裏真是爽啊在麵包上的牛油呈現半溶的狀態這讓我想起一位身材龐大的朋友，每天看到她在陽光底下真是覺得她像牛油一樣快要溶了現在全球暖化的問題十分嚴重希望大家也不會被太陽曬溶了

Food doesn't need to be expensive but tasty. That means high cost-performance ratio. Tradition doesn't fall down because of quality 😉However, you really gotta have patient since there is a long line-up during lunch time!I ordered Rice with Scrambled Eggs, Beef and Shrimps and also milk tea

每日中午都勁多人等位... 今日一條友諗住試下有無位，點知都要等1x分鐘...午餐貴過其他茶記幾蚊啦，不過都可以接受嘅～叫左個薑絲豬潤通粉，配炒蛋多士🍞。佢個多士係mvp，好夠熱，用左靚牛油，個多士本身係有蜜糖香味嘅，同埋係加左麥。至於炒蛋都好食嘅，不過都係可以想像到普通炒蛋啦。但係，個薑絲豬潤通就有啲失望，超級重薑味。可能有人中意咁樣啦，不過我個人就麻麻地，成個通粉得薑味。豬潤煮都得啱啱好，唔會太硬太生。

上次食過茄湯好濃香！但每次tea time都食唔到叉燒同豬扒，因為次次都賣哂！今次食蝦仁滑蛋！勁好味，食到一粒飯都無剩～～ 檸茶又有茶味！侍應態度又有禮貌，tea time 黎食唔駛排隊！下次一定再幫襯！同埋唔知大家知唔知，店裡面掛嘅貓貓畫係居港日本插畫師Mango 作品，佢真人好nice ，年年都有出年曆，postcard，tote bag嗰啲，佢好中意香港本土文化，大家可以上facebook睇下，叫「鴛鴦茶餐廳」～

有朋友同我多次suggest呢間餐廳嘅滑蛋，話好好味！所以我今次同朋友特別黎潮下聖，果然無令我地失望餐廳主要有7款午餐，有推介嘅滑蛋，都有各款通粉。我地午餐時段黎到餐廳，外面都有5 6位人客等梗位，餐廳翻枱時間都叫快，所以我地都唔需要等太耐就可以有位坐。我叫左個午餐1，自家製叉燒日本滑蛋飯，落單到上菜唔洗5分鐘，好快有野食。望落叉燒份量唔少，有滿滿嘅滑蛋鋪滿飯上，加上餐廳秘製醬汁，食落啖啖滑蛋，十分好食。朋友本身想試下薑汁豬膶鮮雞湯通粉，但我地中午黎到餐廳話已經賣曬，有興趣想試嘅真係要早啲黎！佢因爲咁就叫咗個日本叉燒蝦仁雙拼滑蛋飯補翻數，同我個飯差不多，但多左幾隻蝦仁，蝦仁爽口新鮮，唯一美中不足係份量較少，只有3小隻。講到冰室，梗係要試一試佢個奶茶！奶茶茶味濃郁，但味道比較甜。唔鍾意飲甜野嘅朋友，建議要餐廳少甜會更加好！

一個人吃飯時，就會想起旺記，因為一個人較容易找到空位，不用輪候在長長的人龍中。我最喜愛吃的還是特濃番茄湯餐肉粒通粉，我最欣賞是它的餐肉，厚切的肉粒，在加上煎炸過，即使放在番茄湯上，仍然可以咬到它脆脆的外皮。通粉很大粒。蕃茄湯也很濃，可以見到有些蕃茄蓉在湯內，略嫌有些不足的，是蕃茄膏味很重，沒有新鮮蕃茄的味道。麥麵包加牛油也是我的最愛，麵包邊脆脆的，表面塗上用掉了的牛油，䁔䁔的，再加上嫩滑的蛋，也是我每次必吃的。奶茶也是必叫的，用黑白淡奶沖的奶茶是最香滑，加上用瓦杯上可以保溫，如果奶茶沖得更濃就更好了。

終於都等到無人排隊的旺記下午茶時段🤩👉🏻👉🏻麥包四重奏🥪好豐富的餡：鹹牛肉 雞蛋 生菜 花生女醬可以改咖央我又口多轉咗個醬 後悔了😅 好甜 食落去怪怪der~寶叫咗南乳炸雞脾🍗配薯條🍟雞脾：炸過龍 肉好硬 唔係好食到南乳味🧐📜Overall：我平時食開lunch hour, 义蛋飯 好好食🥳 唔知係咪個三文治比我改咗個醬 所以無咁好食個餐配咗傳統樽裝 #維記牛奶 🤤 唔知係咪咁 所以好飲咗好多🥳

講咗咁耐 終於有機會嚟試佢嘅叉燒滑蛋飯🤪好彩冇令我失望🙆🏼‍♀〰️✏️ 自家製叉燒日本滑蛋飯 ($55)️炒蛋真心幾滑身 仲會食到蛋汁🐣叉燒係偏瘦少少嗰隻 肥膏唔多 鍾意食半肥瘦或者肥叉嘅朋友可能會冇咁鍾意 不過鍾意食瘦叉嘅我覺得好ok🤓而且個炒蛋係有落蔥花!!食落更加香最後當然唔少得佢嘅重點👉🏻甜豉油🤪簡直令到成個飯嘅味道昇華咗 真心好食啊〰️不過今次去試唔到佢嘅花生醬鹹牛肉三文治 係失望左😢

屬於晚餐menu先有嘅蕃茄湯雜菜讚岐烏冬不知為何少咗以往熟悉的濃郁番茄味道，但比坊間一般嘅蕃茄湯底繼續算係中上級别。餸嘅整體配搭感覺挺健康，蔬菜非常多配以炒蛋及蝦仁，烏冬口感煙韌。是日晚餐係秘製豬軟骨及炒蛋配沙律亦十分吸引，肥仔波掙扎良久先落到呢個決定，亦總算冇令我失望。👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿👉🏿肥仔波指數:3.5/5

Mon Kee Cafe was one of my go-to lunch places when I worked in Quarry Bay, but the queue would always be so long, so it’s better to go during dinner time (plus there’s more options to choose from at night)Although their tomato soup may not be their most famous dish, it’s definitely one of my faves! As you can see from the photo, the color of the soup is not bright red but more orangey, as their signature scrambled egg and 3.6 milk is mixed into the rich and creamy tomato soup. Their most famous

本來想去果間無開見佢平時多人食見有機會去試下好誇張佢繁忙時間只得30分鐘用餐時間非常符合香港人既節奏今次叫左兩個飯share 一個滑蛋牛肉蝦仁飯同慢煮豬軟骨飯本來想叫人地話好食既叉燒炒蛋飯但原來夜晚係無既滑蛋牛肉蝦仁飯都幾好食唔似一般茶餐廳既咁油個蝦係爽脆既 無雪味蛋係日本蛋 都滑身既牛肉唔會太un 最緊要係個豉油唔會太喊或太甜但係個豬軟骨就真係好咸好咸食完仲要飲好多好多水🤨今次食左124蚊 兩個人還可以

茶記可以將平凡既食材變得有特色，價錢實惠，係糧尾既救星，所以一路都好鐘意食，今日就黎旺記試下。日本滑蛋係佢地既招牌，所以叫左滑蛋牛肉蝦仁雙拼飯同埋大滿足豬扒炒蛋印尼撈面，賣相好吸引。🍽滑蛋牛肉蝦仁飯：碟飯完全比滑蛋同埋牛肉掩蓋左🤤滑蛋口感嫩滑，加上秘製甜豉油同小小蔥花，好好送飯。蝦仁大大隻同彈牙。🍽大滿足豬扒炒蛋印尼撈面：面如其名‘大滿足’份量好多，仲有幾塊沙律菜拌碟。豬扒咬落鬆軟香口，撈面夠惹味。

旺記冰室一直都係人氣食店，而叉燒滑蛋飯更係佢其中一個招牌菜～ 咁我就慕名去試下傳說中嘅叉燒滑蛋飯啦～叉燒滑蛋飯 $55佢嘅叉燒係自家製嘅，滑蛋係用日本蛋整嘅，再配上秘製甜豉油～ 幾適合下飯～滑蛋的確幾香滑細軟，跟甜豉油味道相映成趣，但叉燒略嫌太瘦偏乾，唔夠嫩滑鬆軟，有點失望😞

見到好多人推薦，但次次見到勁多人排，所以無食到，今次食飯時間竟然都無乜人，一於去試下！，試左大熱推介既叉燒炒蛋飯，結果都冇乜驚喜。五十幾蚊個叉燒炒蛋飯，感覺有d唔值。蛋又簿，鼓油反而多到浸住啲飯🤢。/餐廳標榜自己係用日本雞蛋，無錯，的確幾滑，幾重蛋香 ，但感覺似蛋未熟透多d。對於我黎講甜豉油係滑蛋叉燒飯既靈魂之處，但呢個飯既豉油未免太多，多到湯飯咁，食完都怕腎虧。叉燒有小小偏瘦 ，燒得唔算入味，唔係好香。/店細但員工多，服務質素麻麻。好似驚你吾叫野食甘，有小小催人即刻落單的感覺，碟飯亦無令我想再回來吃既吸引力！加上平時排隊要排咁耐同埋咁既服務態度，我諗都係做遊客生意啦。😓